Spiced Apple Pie in Metropolitan Market All-Butter Pie Crust

This fragrant, aromatic double-crust apple pie is both extraordinary familiar and, in a way, an refreshingly entirely new, take on this old favoriteluscious sensory experience. Made with Cairnspring Organic Edison flour, this version produces an incredibly light, extra-buttery, decadent and flaky crust wrapped around the delightfully sweet and tart filling. A very special apple pie that bakers of all levels will find a joy to bake.


Prep Time

1 hour

Bake Time

55-65 minutes

Total Time

About 3 hours


One 9" double crust pie


For the Pie Filling:

5 large (about 1400g) Honeycrisp apples, peeled, cored, and sliced into ¼ inch slices

1 large (about 200g) Gala apple, peeled, cored, and sliced into ¼ inch slices

¼ cup (50g) sugar, granulated white + 1 tablespoon to sprinkle over the top crust before baking

¼ cup (50g) sugar, light brown

¼ teaspoon salt

1 ¼ teaspoon Saigon cinnamon (or use your favorite cinnamon)

¼ teaspoon nutmeg

Pinch allspice

4 tablespoons (30g) cornstarch

2 tablespoon (28g) fresh lemon juice

1 teaspoon grated lemon zest

For the Crust:

Use this recipe, substituting Cairnspring Sequoia T 85 all-purpose flour for regular all-purpose flour

1 large egg, lightly beaten, or 2 tablespoons heavy cream, for the top crust wash


  1. Prepare the dough using the Metropolitan Market All-Butter Pie Dough recipe for a double crust 9-inch pie; instead of regular flour, use Sequois T 85 all-purpose flour.
  2. Divide into two equal-sized disks, as directed. Chill for at least one hour before rolling.

While the dough is chilling, prepare the filling:

  1. In a large bowl, combine the sliced apples, lemon juice and zest, sugars, spices and salt. Toss to mix and let stand a few minutes. Reserve one tablespoon of white sugar for sprinkling on top of the pie.
  2. On a lightly floured board, roll the bottom pastry crust about 2" larger than a 9" pie pan.
  3. Carefully drape the dough over your rolling pin and gently fit it into the pan. Trim the edge leaving ½" overhang.
  4. Transfer the apples and their juices into the pie shell.
  5. Roll out the second disk of dough and place over the filling.
  6. Trim with kitchen shears, leaving ½" overhang. Press the edges together to seal, then crimp decoratively.
  7. Lightly brush the top crust with heavy cream or beaten egg wash. Sprinkle with 1 tablespoon granulated sugar.
  8. With a small sharp knife, cut 3 steam vents in the top crust.
  9. Place the pie in the freezer for 10-15 minutes to chill the pastry.
  10. Preheat the oven to 425⁰F.
  11. Remove the pie from the freezer and place on a baking sheet in the lower third of the preheated oven.
  12. Bake for 20 minutes at 425⁰F, then reduce heat to 375⁰F and bake for 35-45 minutes, until golden-brown and the filling is bubbling.
  13. Let cool for at least 1 hour before eating, if you’re able to wait that long!

Baker's Notes

As with any pie pastry, the secret here is to keep all your ingredients as cold as possible – and not to overwork the dough. Easy does it. Light touch, quick work. Voila! A gorgeous and satisfying apple pie. If you happen to have a pie crust shield, it will come in handy in this recipe to keep the crust from overbrowning. Alternatively, you can use a sheet of parchment.

This recipe works just as well with Cairnspring Organic Edison all-purpose flour.

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